Where to buy 
Ingredients for 4-6 servings
For the fish cakes:
- 1/2 kg salmon very finely chopped (or coarsely minced)
- 1 package (25 grams) dried shiitake mushrooms
- 1 small onion or 3 shallots, grated and squeezed
- 2 garlic cloves, crushed
- 1/2 cup breadcrumbs
- 1 egg
- Salt, black pepper
- 1 tbsp finely chopped coriander (cilantro)
- 1 level tsp cumin
For the sauce:
- 1 package (25 grams) dried shiitake mushrooms
- 3 tbsp oil
- 1 small onion or 3 shallots, chopped
- 3 garlic cloves
- 1 green chili pepper, chopped (optional)
- 1 tbsp curry paste (yellow or green)
- 1 tbsp sugar
- 1 tbsp grated ginger
- 1 stalk lemon grass, white part only, finely chopped.
- 1 can coconut milk or liquid
- 1/2 cup mushroom soaking liquid
- 1/3 cup lime or lemon juice
Method:
Put both packages of mushrooms into a bowl, add 2 cups of boiling water and leave for half an hour.
Prepare the fishcakes: take half the mushrooms, squeeze out the liquid and reserve for the sauce, chop finely, put in a bowl with all the fishcake ingredients, mix well and leave in the refrigerator for an hour.
Prepare the sauce: chop the remaining mushrooms coarsely. Heat oil in a sauté pan, add the onion and fry for 5 minutes until starting to soften, add the garlic, pepper, curry, sugar, ginger and lemon grass. Continue to fry for a further 3-4 minutes while stirring. Add the mushrooms, coconut milk, 1 cup of mushroom soaking liquid, lemon juice, pepper and salt. Bring to the boil and cook for 3-4 minutes.
Form the fishcake mixture into balls the size of table tennis balls. Place in the sauce and cook for 10 minutes. Remove from the heat, leave for 5 minutes and serve with white rice.
